Plantain Soup from Angelica’s Kitchen
- Yield servings
Ripe plantains and sweet potatoes come together in this creamy soup.
Sweet potatoes and plantains are front and center in these Caribbean stew.
- 5 ripe plantains
- 1 pound sweet potatoes
- 1 large onion
- 8 ounces smoked bacon
- 2 cinnamon sticks
- 2 quarts filtered water
- 2 teaspoons curry powder
- 6 tablespoons sugar
- 1 tablespoon vegetable oil
- 10 annatto grains
- 2 tablespoons butter
- Salt to taste
- Granulated sugar, as needed for garnish
- Peel plantains and cut into 1-inch slices. Peel sweet potatoes and cut into 1-inch cubes. Dice onion and bacon finely.
- Combine plantains, sweet potatoes, cinnamon and water in a large pot. Heat to a rolling boil, then reduce to a simmer and cook until potatoes are tender, about 20 minutes.
- Meanwhile, heat a frying pan and cook bacon until brown and crisp. Remove bacon and set aside.
- Saute onion lightly in the rendered bacon fat. Add curry and sugar and cook until caramelized, about 10 minutes. Add caramelized onion to the soup.
- In a small frying pan or sauce pot over low heat, combine vegetable oil and annatto grains and allow to steep 30 seconds. Add oil to the soup.
- Add a dash of salt to soup and continue to simmer 5 minutes.
- Remove 1/3 of the plantains and sweet potatoes from the pot and mash with the butter in a mixing bowl. Return the mashed vegetables to the soup and stir well to thicken.
- Taste and add sugar as necessary to achieve the desired sweet flavor. Serve with the crispy bacon bits sprinkled on top of each serving. Serves 10.
Recipe adapted from Angelica’s Kitchen on the island of Curacao.